spelt

Spelt (Triticum aestivum var. spelt) is one of the oldest grains known to man, probably first cultivated throughout the Fertile Crescent some time around 6000 - 5000 BC. Its use decreased in modern times in favour of higher yielding crops that are easier to harvest, though remained popular in some parts of Europe.

Spelt has made a recent resurgence in Australia, the USA and other parts of Europe due to its health benefits and unique flavour. Many health food outlets are stocking spelt flour and breads as well as other processed spelt products as an alternative for those that are wheat intolerant (although it is still considered unsuitable for those with Coeliac's disease). Spelt has a high fibre content, slightly more protein than regular bread wheat and has water soluble gluten which makes spelt more digestible for humans than regular wheat.

Spelt flour has a sweet, nutty flavour and can be used to make bread, pasta, noodles, cakes and muffins, biscuits, confectionery and other products.